Industry News

Types and applications of food preservatives

2020-07-02

Food preservation has been closely related to human life since ancient times. Humans have used preservatives, wine dip and other methods to preserve foods long ago. With the rapid development of social economy and the rapid growth of food demand, a large amount of food requires long-distance transportation and reprocessing. Simple traditional antiseptic methods no longer meet the needs, and food preservatives have emerged.


It is generally believed that the preservative function of food preservatives is achieved by destroying the microbial cell structure or interfering with its physiological function. For example, the integrity and functioning of the cell wall and the plasma membrane, metabolic enzymes, nucleic acids, and protein systems are all necessary for the growth and reproduction of microorganisms. They are indispensable.Therefore, as long as food preservatives interfere with any of them, the microorganisms can die or stop growing.


According to the source, food preservatives can be divided into chemical preservatives and natural preservatives.

food preservatives

Chemical preservatives


Preservatives synthesized by chemical reflection are called chemical preservatives. Chemical preservatives have the characteristics of high efficiency, convenience and cheapness. They are the most widely used preservatives in my country, including acid type, fat type and inorganic salt preservatives.


Natural preservatives


Natural preservatives are generally a class of substances with antibacterial and antiseptic effects isolated and extracted from animals, plants and microorganisms or their metabolites. They are safer than chemical preservatives and mainly include natural preservatives of animal, plant and microbial origin .

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